Remove the pan from the heat and gently blend in the cheese. If you're in a hurry, you can keep the sauce over high heat, but you'll want to keep whisking to prevent it from burning. Allow the sauce to simmer until it gets to the consistency you want, then strain out any seasonings. Traditional seasonings for béchamel are diced onion, a bay leaf, a couple cloves, and a pinch of nutmeg. Whisk the mixture until smooth, then add seasonings if you wish. When you combine the ingredients at different temperatures, they heat up at a moderate rate-not too fast, and not too slow-creating a velvety-smooth sauce. If the roux is hot, the milk should be cool, but if the roux is cool, the milk should be hot. If you're making a white or light-colored cheese sauce, keep the heat low so the roux doesn't brown. When all the flour is incorporated, continue stirring and cooking for a few minutes to activate the starch granules. Once the butter is melted, begin whisking in the flour. 
Dice the butter into small cubes and melt it in a saucepan over low heat. Measure out equal amounts of butter and flour. Be sure to shred reduced-fat cheese very finely, and allow it to melt over very low heat while stirring constantly. They will take longer to melt and will be tougher. Reduced-fat cheeses have different melting characteristics than regular cheeses. Simply sprinkle some lemon juice over the shredded cheese before heating it. This is why most fondues have a base of white wine. 
Adding an acidic ingredient such as wine or lemon juice will help prevent the cheese from becoming stringy. If using all-purpose flour, add it to the mixture before the cheese it needs to be cooked for a few minutes to remove the starchy taste. Starch (such as all-purpose flour, cornstarch, or potato flour) will keep the cheese from curdling. Allow the shredded cheese to come to room temperature before adding it to a hot mixture. The colder the cheese is, the easier it will be to cut. Shred, crumble, or finely dice the cheese before heating to ensure quick, smooth melting. Often, you can remove the pan from the burner the residual heat will melt the cheese. When making soup, sauce, or fondue, add the cheese last then heat it only as long as it takes to melt. After all, without the cheese sauce, it's just macaroni. 
The key to making the best mac and cheese ever is creating a thick and creamy sauce to deliver the cheesy bounty promised by the title. This will be my 'go to' recipe for Mac and Cheese from now on. Chef Joe's Baked Macaroni and Cheese Recipe: Review:: Food. Rue thick enough, but other and that, everything else in the recipe. Recipe - Homemade Macaroni & Cheese Put cooked macaroni in a greased casserole dish, pour cheese mixture over and mix well. Trusted Results with Baked macaroni and cheese recipe rue. The reason is that this is baked mac and cheese so the pasta will continue to cook in the homemade cheese sauce in the oven. Cook your pasta to slightly less than al dente, about one minute shy is perfect. Even if you have never tried to make your own mac ‘n’ cheese. Recipe: Classic Baked Macaroni and Cheese Give up the box mix, making Classic Baked Macaroni and Cheese from scratch is easier than you think.
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